Bucatini, Lamb & Eggplant (Bucatini, Melanzane Ed Agnello) Recipe

Name: Bucatini, Lamb & Eggplant (Bucatini, Melanzane Ed Agnello)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, diced; ¼ cup Italian seasoned breadcrumbs; ¼ cup milk; 1 lb ground lamb; 1 egg, slightly beaten; to taste salt; to taste fresh ground black pepper; to taste crushed red pepper flakes; 1 tablespoon italian seasoning; 2 tablespoons extra virgin olive oil; 1 garlic clove, minced; 26 ounces mushroom marinara sauce (I used Newman's Own); 12-¾ teaspoon oregano; ¼ cup freshly grated romano cheese, plus more for serving; 1 lb bucatini pasta, rigati (I used Barilla); chopped fresh flat leaf parsley

Servings: persons

1 medium eggplant, diced
¼ cup Italian seasoned breadcrumbs
¼ cup milk
1 lb ground lamb
1 egg, slightly beaten
to taste salt
to taste fresh ground black pepper
to taste crushed red pepper flakes
1 tablespoon italian seasoning
2 tablespoons extra virgin olive oil
1 garlic clove, minced
26 ounces mushroom marinara sauce (I used Newman's Own)
12-¾ teaspoon oregano
¼ cup freshly grated romano cheese, plus more for serving
1 lb bucatini pasta, rigati (I used Barilla)
chopped fresh flat leaf parsley

1
Preheat oven to 350 degrees F.
2
Line a baking sheet with foil or parchment paper.
3
Bring a large pot of water to a boil.
4
Sprinkle eggplant with salt; allow to drain in a colander for 30 minutes.
5
Combine milk and breadcrumbs in a bowl.
6
Allow to rest for 10 minutes.
7
Mix lamb, egg, breadcrumbs, salt, black ground pepper, crushed red pepper flakes, Italian seasoning, oregano, and parsley in a large bowl.
8
Roll into 1 inch balls.
9
Place on prepared baking sheet.
10
Bake for 15-20 minutes and set aside.
11
Heat olive oil in a large skillet.
12
Add eggplant, cook until tender.
13
Add garlic, cook 1 minute.
14
Add sauce and season with salt and pepper.
15
Add meatballs to sauce.
16
Simmer 10-15 minutes.
17
Cook pasta according to package directions and drain.
18
Add pasta to sauce; mix well.
19
Sprinkle with grated cheese before serving.

1794

kcal

Calories

Fat

311

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium eggplant, diced, ¼ cup Italian seasoned breadcrumbs, ¼ cup milk, 1 lb ground lamb, and more.

Yes, Bucatini, Lamb & Eggplant (Bucatini, Melanzane Ed Agnello) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bucatini, Lamb & Eggplant (Bucatini, Melanzane Ed Agnello)

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